Bbq Beef Stir Fry Recipes

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SPEEDY BARBECUE BEEF STIR-FRY



Speedy Barbecue Beef Stir-Fry image

Trying to find a speedy beef stir-fry that'll please the whole family? This one, with a blend of BBQ sauce and beef broth, is one of our faves.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings

Number Of Ingredients 7

1/4 cup KRAFT Original Barbecue Sauce
3 Tbsp. fat-free reduced-sodium beef broth
1 lb. boneless beef sirloin steak, cut into strips
1 small onion, sliced
1 large carrot, thinly sliced
1 Tbsp. oil
2 cups hot cooked long-grain white rice

Steps:

  • Mix barbecue sauce and broth until blended; toss 1 Tbsp. with meat. Let stand 5 min.
  • Stir-fry meat and vegetables in hot oil in nonstick wok or large skillet on medium-high heat 4 min. or until meat is done.
  • Add remaining barbecue sauce mixture; mix well. Simmer on medium-low heat 2 min., stirring frequently. Serve over rice.

Nutrition Facts : Calories 310, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 23 g

BBQ BEEF & VEGETABLE STIR-FRY



BBQ Beef & Vegetable Stir-Fry image

This was a spur-of-the-moment experiment when we wanted something nice and filling, but also easy. I had steak, peppers and onion on hand, and this is what my mind created. We make it often. For something different, try it in tortillas for fajitas. -Rochelle M. Dickson, Potwin, Kansas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1 beef top sirloin steak (1 pound), cut into thin strips
3 tablespoons reduced-sodium soy sauce
1 garlic clove, minced
1/4 teaspoon pepper
2 tablespoons vegetable oil, divided
1 large sweet onion, halved and sliced
1 medium green pepper, cut into thin strips
1 medium sweet red pepper, cut into thin strips
1/4 cup barbecue sauce
3 cups hot cooked brown rice

Steps:

  • Toss beef with soy sauce, garlic and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add beef mixture; stir-fry 2-3 minutes or until beef is browned. Remove from pan., Add remaining 1 tablespoon oil to pan. Add vegetables; stir-fry 3-4 minutes or until crisp-tender. Stir in barbecue sauce and beef; heat through. Serve with rice.

Nutrition Facts : Calories 387 calories, Fat 6g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 673mg sodium, Carbohydrate 51g carbohydrate (12g sugars, Fiber 5g fiber), Protein 30g protein. Diabetic Exchanges

QUICK BEEF STIR-FRY



Quick Beef Stir-Fry image

Quick and easy. I make this on my busiest weeknights.

Provided by inesgosner

Categories     World Cuisine Recipes     Asian     Chinese

Time 25m

Yield 4

Number Of Ingredients 9

2 tablespoons vegetable oil
1 pound beef sirloin, cut into 2-inch strips
1 ½ cups fresh broccoli florets
1 red bell pepper, cut into matchsticks
2 carrots, thinly sliced
1 green onion, chopped
1 teaspoon minced garlic
2 tablespoons soy sauce
2 tablespoons sesame seeds, toasted

Steps:

  • Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes.
  • Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.

Nutrition Facts : Calories 267.5 calories, Carbohydrate 9.1 g, Cholesterol 48.9 mg, Fat 15.8 g, Fiber 3 g, Protein 22.6 g, SaturatedFat 3.9 g, Sodium 526.2 mg, Sugar 3.4 g

KOREAN VEGETABLE-BEEF STIR FRY



Korean Vegetable-Beef Stir Fry image

A mildly spicy stir-fry. Serve over hot rice. As suggested by several reviewers, the sauce can be doubled. Just double the marinade ingredients and the water and cornstarch.

Provided by Outta Here

Categories     Vegetable

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 15

1/2 lb boneless beef sirloin or 1/2 lb top round beef
1/4 cup green onion, thinly sliced
1/4 cup soy sauce
2 garlic cloves, minced
2 tablespoons sesame oil
1 tablespoon sesame seeds, crushed
1/2 teaspoon dried red pepper flakes
1 tablespoon sugar
1/2 teaspoon pepper (to taste)
1/3 cup cold water
1 tablespoon cornstarch
2 tablespoons cooking oil
1 cup carrot, peeled and julienned
1 cup broccoli floret, sliced
1 cup cauliflower floret, sliced

Steps:

  • Slice beef across the grain into bite-size strips. (If beef is partially frozen it is easier to slice).
  • Combine green onions, soy sauce, garlic, sesame oil, sesame seed, red pepper flakes, sugar and pepper; add meat and marinate 30 minutes at room temperature.
  • Drain meat, reserving marinade.
  • Dissolve cornstarch in water and add to reserved marinade, mixing well.
  • Preheat wok or large skillet over high heat; add 1 tablespoon oil, then add carrots and stir fry 3 minutes. Add broccoli and cauliflower slices and stir-fry 2 minutes (until vegetables are crisp-tender). Remove vegetables and keep warm.
  • Add remaining oil to pan.
  • Add half the beef to hot pan and stir-fry 2-3 minutes (until brown). Remove beef and stir-fry remaining meat. Return all meat to pan.
  • Stir marinade a little and pour into skillet or wok. Cook and stir until thickened and bubbly. Stir in the vegies. Cover and cook 1 minute.
  • Serve over hot rice.

Nutrition Facts : Calories 535.6, Fat 34.6, SaturatedFat 5.8, Cholesterol 68, Sodium 2149.1, Carbohydrate 26, Fiber 4.3, Sugar 11.3, Protein 32.8

BASIL BEEF STIR-FRY



Basil Beef Stir-Fry image

This star of this meal is the barely tender basil that gets stirred into the umami-packed stir-fried beef after it has been taken off the heat. The basil adds a freshness with hints of anise that balance out the heavy soy flavor.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 1/2 cups long-grain white rice
1/4 cup low-sodium soy sauce
5 teaspoons fish sauce
2 tablespoons fresh lime juice, plus lime wedges for serving
1 tablespoon sugar
1 tablespoon vegetable oil
1 1/4 pounds ground beef
2 scallions, chopped
2 Fresno chile peppers, halved lengthwise, seeded and thinly sliced
1 cup snow peas, halved
2 cloves garlic, very thinly sliced
2 cups fresh basil leaves

Steps:

  • Cook the rice as the label directs. Set aside off the heat, about 5 minutes, then fluff with a fork.
  • Meanwhile, combine the soy sauce, fish sauce, lime juice and sugar in a small bowl. Whisk to dissolve the sugar.
  • Heat the vegetable oil in a large nonstick skillet over high heat. When the oil is hot, crumble the beef into the skillet and cook, undisturbed, until slightly crisp on the bottom, 2 to 3 minutes. Cook, stirring with a wooden spoon to break up the meat, until cooked through, 1 to 2 more minutes. Remove to a paper towel-lined plate with a slotted spoon. Discard the fat in the skillet and wipe the skillet clean.
  • Return the skillet to medium-high heat and add the soy sauce mixture. Bring to a simmer, then add the beef, scallions, chiles, snow peas and garlic. Cook, stirring, until the vegetables are crisp-tender, 1 to 2 minutes. Remove from the heat and add the basil. Stir until just wilted, 30 seconds to 1 minute.
  • Divide the rice among shallow bowls. Spoon the stir-fry on top. Serve with lime wedges.

Nutrition Facts : Calories 580, Fat 17 grams, SaturatedFat 6 grams, Cholesterol 83 milligrams, Sodium 1160 milligrams, Carbohydrate 69 grams, Fiber 2 grams, Sugar 5 grams, Protein 35 grams

BBQ BEEF STIR-FRY



BBQ Beef Stir-Fry image

Provided by Sandra Lee

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 18

1 (1 1/2-pound) beef chuck steak, sliced into thin strips
2 tablespoons canola oil
2 carrots, sliced about 1/4-inch thick
2 stalks celery, sliced about 1/4-inch thick
1/2 medium yellow onion, sliced
8 ounces white button mushrooms, sliced
1 tablespoon freshly minced ginger root
1 tablespoon freshly minced garlic
1 head broccoli, cut into florets
1 (16-ounce) package lo mein noodles, cooked according to package directions
1/4 soy sauce
2 tablespoons tomato paste
1 teaspoon chopped ginger
1 teaspoon chopped garlic
1 teaspoon hot sauce
1/4 cup light brown sugar
2 tablespoons cider vinegar
1/8 teaspoon pepper

Steps:

  • Stir-Fry: In a wok or large skillet over high heat add the canola oil. Add the beef and cook until browned, about 3 minutes. Set aside on a plate.
  • To the same pan the beef was cooked in, add the carrots, celery, onions, mushrooms, ginger, garlic, and broccoli and stir-fry until slightly tender but not soft, about 3 minutes. Remove half the vegetables and reserve for the online round 2 recipe: Cold Noodle Salad. Add the beef back to the skillet along with half of the hoisin sauce, and toss to coat the beef. Reserve half of the lo mein noodles for the round 2 recipe: Cold Noodle Salad. Arrange the remaining half of the lo mein noodles on a serving platter and top with the beef stir-fry.
  • Hoisin Sauce: In a medium bowl, whisk all the sauce ingredients until well blended. Add half to the stir-fry and save the remaining half for the next time you make a stir-fry. The extra hoisin sauce will last up to 2 weeks in a sealed container stored in the refrigerator.

SPICY BEEF STIR-FRY



Spicy Beef Stir-Fry image

Spice up your night with this Spicy Beef Stir-Fry. Fresh asparagus pieces, beef flank steak slices and jicama sticks cook up quickly in this weeknight Spicy Beef Stir-Fry. Top with chopped peanuts before serving for an extra dash of goodness!

Provided by My Food and Family

Categories     Home

Time 25m

Yield 6 servings

Number Of Ingredients 9

1/2 cup KRAFT Original Barbecue Sauce
2 Tbsp. lite soy sauce
1-1/2 lb. beef flank steak, thinly sliced
2 Tbsp. oil
1 lb. fresh asparagus, cut into 2-inch lengths
1 cup jicama, cut into matchlike sticks
3 cloves garlic, minced
1 cup sliced radishes
2 habanero chiles, seeded, deveined and sliced

Steps:

  • Combine barbecue sauce and soy sauce in medium bowl. Add meat; toss to coat.
  • Heat 1 tsp. oil in large skillet; add 1/3 of the meat. Cook on high heat 1 to 2 min. or until browned, stirring frequently. Remove from skillet; cover to keep warm. Repeat 2 times, using 1 tsp. oil and 1/3 of the meat each time.
  • Cook asparagus in remaining oil in large skillet on medium-high heat 3 min. Add jicama and garlic; cook and stir 1 min. Add radishes and chiles; cook and stir 30 sec. Stir in meat and meat juices; cook 2 to 3 min., stirring frequently.

Nutrition Facts : Calories 270, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g

FOOD NETWORK BEEF STIR FRY



Food Network Beef Stir Fry image

This recipe can be switched up to meet your needs. You can use chicken, shrimp or scallops and change the veggies to whatever you have in the fridge. The prep time includes one hour of marinating time.

Provided by Chef Emstar

Categories     Asian

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 18

1 lb flank steak
2 tablespoons cornstarch
3 tablespoons rice wine or 3 tablespoons dry sherry
1 egg white
1 tablespoon sugar
1/2 teaspoon sesame oil
1/2 cup chicken broth
2 tablespoons soy sauce
2 teaspoons sambal oelek
3 cups broccoli
1/2 yellow onion, sliced
1 red pepper, sliced
1 cup mushroom, sliced
1/4 cup fresh basil leaf
2 tablespoons fresh ginger, minced
4 garlic cloves, minced
1/2 tablespoon vegetable oil
1 tablespoon water

Steps:

  • Make a marinade out of 1 egg yolk, 1 Tbs. cornstarch, and 1 Tbs. rice wine by whisking together. Slice the steak against the grain in thin strips, season with salt and pepper and coat well in the marinade. Put in the fridge for 1 hour.
  • Make the sauce out of 1/2 cup chicken broth, 1 Tbs. cornstarch, 2 Tbs. soy sauce, 2 Tbs. rice wine or sherry, 1/2 teaspoons sesame oil, 2 teaspoons sambal olek, 2 Tbs. soy sauce and 1 Tbs. sugar.
  • Heat 1/2 Tbs. oil in a wok or deep skillet over Med-Hi heat. Drain any excess marinade from the steak. Put in the wok and cook until lightly browned, 1 minute or so.
  • Remove the steak from the wok and set aside.
  • Add enough water to the wok to equal about 1 Tbs. Add the ginger and garlic and stir for about 30 seconds.
  • Add the onion mushrooms and broccoli, stir, cover and cook for 2 minutes. Add the red pepper, stir and cook 2 minutes uncovered.
  • Stir in the sauce, 1/4 cup loosely packed basil leaves and steak and cook for 2-3 minutes more uncovered until the sauce has thickened and the veggies are tender crisp.
  • Serve over rice.

Nutrition Facts : Calories 311.8, Fat 12.3, SaturatedFat 4.3, Cholesterol 46.5, Sodium 699.1, Carbohydrate 17.9, Fiber 3.1, Sugar 6.8, Protein 29.8

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